5 Totally Unexpected Ways To Eat Avocado

Avocado probably deserves the award for World's Most Delicious Condiment. From crunchy toast, to hearty grain bowls (like these from Prevention Premium), to salads, to tacos and burritos, your culinary life just wouldn't be the same without it.

And yet, could it be possible to get tired of this creamy green fruit? Food fatigue is a real thing, people. And if you want your beloved avocado to avoid that sad fate, you need to start shaking up your routine. (Never diet again and still lose weight with this cutting-edge plan that naturally retrains your fat cells! Here’s how.)

That's where these recipes come in. In An Avocado a Day, photographer and plant-based cooking pro Lara Ferroni has come up with more than 70 creative—and seriously delicious—ways to eat your favorite healthy fat. Here's a look at five you'll want to try ASAP.

1. Avocado Yogurt

lara Ferroni

Avocado makes a great upgrade to your daily sweet or savory yogurt. You'll be shocked at how silky your yogurt becomes! For savory yogurt, try topping it with salted pepitas, sunflower seeds, microgreens, or even as a dollop on unsweetened porridge. For sweet yogurt, try topping it with your favorite jam or fruit, or mix in a little cinnamon to taste.

1. PLACE the yogurt and avocado in a blender. For savory yogurt, add the salt and lime juice; for sweet yogurt, add the honey and lemon juice. Puree until smooth.2. AVOCADO yogurt is best eaten immediately, but it will keep its color in an airtight container in the refrigerator for a couple of days. It will gradually fade to gray, but it will still taste okay for a couple more days.

1. IN a medium pot over high heat, bring about 4 cups of water with a pinch of salt to a boil. Add the pasta and cook according to package directions, to al dente.2. WHILE the pasta is cooking, heat the cashew milk and coconut oil in a small pot over low heat until the coconut oil is just melted. Stir in the sugar, mustard, onion powder, turmeric, and paprika. Remove the pan from the heat, add the avocado and lemon juice, and blend with an immersion blender until smooth. Add the salt and pepper to taste.3. DRAIN the pasta, and stir it into the avocado cream sauce. Serve immediately.

3. Twice Baked Avocado

Lara Ferroni

If the idea of warm avocado intrigues you, this is a good recipe to start with. Just a little blast under the broiler to melt the cheese warms the dish just enough for the flavors to blend (but not enough to get bitter).

1. PREHEAT the broiler to high.2. SLICE one of the avocados in half length-wise, and remove the pit. Scoop out the flesh, place it in a medium bowl, and mash it until smooth. Add the bacon, green onion, and ¼ cup of the cheese.3. SLICE the remaining avocado in half, and remove the pit. Use a knife to carefully release most of the flesh from the peel, but leave the peel on. Top the avocado halves with the mashed avocado mixture, the remaining ¼ cup cheese, and the salt.4. PLACE the filled avocados on a baking sheet, and broil until the cheese has melted, about 5 minutes. Serve warm.

Avocados can be transformed in so many ways. Here are 11 more ways to eat an avocado:

1. IN a medium pot over high heat, bring about 4 cups of water to a boil. Add the cauliflower and a pinch of sea salt, and cook until very tender, 15 to 18 minutes. Drain the cauliflower completely, place it in a medium bowl, and set aside.2. SEASON the cod well with sea salt and pepper to taste.3. PREHEAT the oven to 425°F, and place a large cast-iron skillet with the oil on the stovetop over medium-high heat.4. WHEN the skillet is hot, add the cod, skin side down, and sear for 2 minutes. Flip the cod, skin side up, and transfer the skillet to the oven. Cook the fillets until the fish is opaque in the center, about 2 minutes more. Be careful not to overcook.5. ADD the avocado and yogurt to the cauliflower, and using an immersion blender, puree the mixture until smooth, about 1 minute. Season with the sea salt and pepper to taste, and dollop a healthy serving on the middle of two plates. Top each serving with a fillet, garnish with the avocado leaf salt, and serve immediately.

1. IN a medium bowl, mix the chicken, grapes, mayo, tarragon, pepitas, lemon juice, and green onion, and stir gently to coat. Add the salt and pepper to taste.2. SERVE immediately, or cover and refrigerate up to overnight.

Avocado Mayo
Make your own egg-free avocado mayo to use in any recipes requiring mayonnaise (if you aren’t just using mashed avocado in place of the mayo already!).

1. PULSE the avocado, lemon juice, and mustard in a food processor to combine. With the motor running, stream in the oil, stopping to scrape down the sides occasionally. The mixture will thicken and become lighter and creamy. Add salt and pepper to taste.2. STORE the mayo in an airtight container in the refrigerator for 2 to 3 days. The color may change a little, but the flavor should still be great.

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